牛肉

牛腰肉500克
酱油5大匙
鱼露5大匙
辣椒碎1大匙
蒜头4瓣,切碎
红糖3大匙
甜辣椒酱100克

酱料

鱼露3大匙
米酒醋3大匙
青柠1个,挤汁
蒜头1瓣

沙拉

青芒果2个,去皮切丝
胡萝卜2条,切丝
红洋葱½个,切丝
新鲜薄荷50克
泰国罗勒30克
芫荽叶50克

装饰料

炸米粉1把

做法

  1. 把酱油、鱼露、辣椒碎、蒜头和红糖拌匀,加入牛腰肉腌味12小时至24小时。
  2. 把牛肉切片,裹上面粉,在热锅中香煎至酥脆,加入甜辣椒酱拌匀。
  3. 加入沙拉材料一起拌匀,撒上酱料再拌匀。
  4. 缀以炸米粉即可。

Crispy Beef Salad

Beef

500g beef rump
5 tbsp soy sauce
5 tbsp fish sauce
1 tbsp chilli flakes
4 cloves garlic, chopped
3 tbsp brown sugar
100g sweet chilli sauce

Dressing

3 tbsp fish sauce
3 tbsp rice vinegar
1 lime, squeeze juice
1 garlic clove

Salad

2 green mangoes, peel and shred
2 carrots, shredded
½ red onion, julienned
50g fresh mint
30g Thai basil
50g coriander

Garnishing

1 handful of crispy fried vermicelli

Method

  1. Mix soy sauce, fish sauce, chilli flakes, garlic and brown sugar, marinate beef rump for at least 12 hours up to 24 hours.
  2. Slice marinated beef, coat with flour and char in a hot wok. Add sweet chilli sauce and toss well.
  3. Mix Salad ingredients with charred beef, add in Dressing ingredients and toss well.
  4. Top with crispy fried vermicelli and serve.
食谱提供:
The Sampan
63 Boat Quay
6732 1698/1687
食谱示范:
Ahmadiskandar Akbarruddin
餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios

更多食谱,请看最新一期的《优1周》!